Chicken Satay with Peanut Apricot Sauce

I learned a lot making this recipe for Chicken Satay with Peanut Apricot Sauce.

First, dry skewers tend to burst into flames. Thankfully I’d soaked mine – though not nearly long enough. The ones that survived are pictured here.

Second, if you’re missing an ingredient or two for the marinade or sauce – just raid the cupboards and fridge and improvise. We’re in a rental cabin 20 miles from town at the moment, so I just made up a sauce with what I had.

Third, any leftovers are wonderful! The next night, I pulled the chicken off the skewers, gently reheated in the sauce, then served over some quinoa, with a green veggie on the side.

All that said, these are super easy, and you can make them earlier in the day and refrigerate. Just bring to room temperature before serving.